For the course project you will develop different control procedures and strategies for each of the important areas of the business concept. This week we will focus on the cost controls for the back of the house. In a minimum 250 word overview in a Word document following APA format, outline a minimum of five different areas in the kitchen (back of house) that can benefit from good cost control principles and how you will control those costs. Here are some areas to consider: Planning, ordering, and purchasing Receiving Storage and product rotation Inventory Food specifications Portion control Recipe standardization and costing Waste accountability